UTILISATION OF SKIM MILK FILLED WITH COCONUT MILK FOR PREPARATION OF PANEER

Abstract

The control samples of paneer were prepared using cow's milk while experimental samples were prepared using skim milk filled with coconut milk. The milks were standardised to four per cent fat. The moisture, fat and acidity were found to be similar in control paneer and experimental Paneer. The control paneer was found to have higher yield but low protein content compared to experimental Paneer. On sensory evaluation, control Forcer was graded as of 'Excellent' while experimental Paneer . was graded as of 'Good' quality.